Potroasting

Potroasting is cooking a medium-quality or dry joint of meat in a tightly covered pan or casserole with fat to prevent drying, but without liquid. The steam from the cooking meat condenses on the lid and bastes the joint.

Potroasting is done slowly, or moderately slowly and the meat is sealed and browned before seasoning and before you cover the "pot. (Veal should remain nearly white.) Turn the joint once or twice. The juices, skimmed of fat, make very good gravy to serve with the meat; this can be stretched by the addition of wine or stock shortly before the end of the cooking time.